YOU SHOULD MAKE THIS // ISSUE 08

There's a lot I want to say. I want to tell you to stop saying New York is dead. To keep learning and fighting against racial injustices everywhere. I want to tell you to eat less meat when you can. To know your states rules for mail-in absentee ballots so you're prepared (to vote him out) in a few months. And I want to tell you to double this veggie burger recipe and freeze half as a gift to your later self. 

BEAN & VEGGIE BURGER
Makes 4 burgers
Takes about 30 minutes, plus 15 minutes chilling 

PARTS
— 10oz roughly chopped veggies, sautéed until soft (onions, mushrooms, beets, carrots, cauliflower, fennel etc.) 
— 1.5 cups drained/rinsed canned beans, mashed with a fork (about 1x 15oz can)
— .5 cup cooked grains (brown rice, bulgur, quinoa, barley etc.)
— .5 cup panko (or breadcrumbs or rolled oats)
— 3-4 cloves garlic, smashed 
— 2 tbsp Parmesan (or nutritional yeast)
— 2 tbsp soy sauce
— 2 tsp spices (combo of: smoked paprika, cumin, oregano, chili powder)
— 1 tsp salt
— Toppings: 4 buns, lettuce, tomato, onion, mustard, avocado, sprouts, pickles, cheese etc.

CLUES
1. Combine all ingredients in a food processor and pulse for a few seconds at a time, until mixture is a crumbly texture. Taste and season as needed. 

2. Transfer burger mixture to the fridge for at least 15 minutes, or up to 24 hours covered. 

3. Once chilled, mixture should be sticky but hold together. If it's too sticky, add a little extra panko and shape into 4 equal patties. 

4. Heat 1 tbsp neutral oil in a large non-stick pan over medium-high heat. When oil is shimmering, add burgers, working in batches as needed, and cook until golden, 3-4 mins per side. Be gentle when flipping! These are softer than normal burgers. If using cheese, sear on one side, flip, top with cheese and cover the pan so it melts.

5. Add burgers to toasted buns and layer with toppings.

That's all this week. Love ya.